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Grilled Skirt Steak with Chimichurri Sauce
Carne Asada con Chimichurri
Serves 4
Prep time: 20 min.
Total time: 30 min.
Ingredients
For the Chimichurri Sauce:
½ cup packed fresh cilantro, finely chopped
½ cup packed fresh parsley, finely chopped
2 tbsp. packed fresh oregano, finely chopped
¼ red onion, finely chopped (about 3 tbsp.)
1 tbsp. GOYA Minced Garlic
1/8 tsp. GOYA Hot Pepper Flakes (optional)
2 tbsp. GOYA Lemon Juice
2 tbsp. GOYA Red Wine Vinegar
½ cup GOYA Extra Virgin Olive Oil
GOYA Adobo All-Purpose Seasoning with Pepper, to taste
For the Skirt Steak
1 lbs. skirt steak, cut into four 4-oz. pieces
2 packets Sazón GOYA without Annatto
GOYA Adobo All-Purpose Seasoning, to taste
Directions
| 1. | In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days). |
| 2. | Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare. |
| 3. | Transfer steak to serving plates; top with chimichurri sauce. |
Tip from LA COCINA GOYA®: Chimichurri Sauce in Seconds! |
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Chimichurri Steak Sauce
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